Mushroom and almond risotto

In a food processor blitz the cauliflower and garlic until very finely chopped, with the consistency of rice, set aside
In a food processor blitz the almonds until roughly chopped
Chop mushrooms and spring onions and fry on coconut oil
After 2 minutes add the almond mix and stir in, cook for further 2-3 minutes
Add in the cauliflower, garlic and cook for 2-3 minutes
Add in the coconut milk, mix fully, turn heat down and simmer for 6-7 minutes
Add salt and pepper to taste
Serve garnished with fresh spring onions, coriander and mini plum tomatoes